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11  COOKING / Vegetarian / Vegan / Perks of Vegan Baking on: December 29, 2006 01:32:38 PM
 This may seem a little silly and pointless, but I have decided what my number one favorite thing about vegan bakingis- besides the obvious ethical issues: I am able to eat brownie, cookie, and cake batter raw without fear of egg poisoning  Cheesy
 My mother was always very afraid that I would get sick from eating the batter, which was devastating becuase that might be the very best part. So baking without eggs is quite exciting for me  Wink
 Just thought I would post a little silliness to keep the boards more active.
12  COOKING / Dessert / Shortbread recipe search on: December 25, 2006 01:18:12 PM
 My mom had a recipe that she loved! It was a very simple shortbread recipe with flour, sugar, butter and possibly some vanilla. It was a rolled, cookie cutter dough. Does anyone have a recipe like this? It was her favorite, and she lost it quite a while ago. Any help would be lovely!
 Please only provide recipes you have made. She has already tried many from both the internet and recipe books.
13  COOKING / Vegetarian / Vegan / Oops.. what to do?? on: December 13, 2006 04:46:53 PM
 Because I still live at home, I am not a full time vegan- just a lacto-vegetarian for now...
 Anyway, becuase of some strange problems going on with my health, I eat yogurt every once in a while becuase of the live cultures. I found this lovely recipe I am going to make for Christmas, and it contains soy yogurt. My mom is not very keen on the whole idea of soy, and I couldn't find it anyway. So I picked up a bottle of regular yogurt.
 I brought it home before reading the ingredients, thinking there couldn't possibly be any animal ingredients in it. It turns out it has kosher gelatin. I feel bad becuase I am SO good about checking absolutely everything, except for this once and I have eaten quite a few times.
 So anyway, am I the only one??? Has anyone else messed up? I don't want to wish this one others, but please tell me I am not the only bad veggie  Embarrassed
14  COOKING / Recipes and Cooking Tips / Holiday Food wrapping on: December 10, 2006 12:54:38 PM
 How do you like to wrap your holiday food gifts?
 Share any tips or methods here. I would sure love to see others ideas  Smiley
15  COOKING / Vegetarian / Vegan / Vegan baked Tofu with veggies on: December 07, 2006 04:59:26 PM
 The last time I tried to cook tofu, I burned it and it was gross. I had it again at a Japanese restaurant, and it was delicious. While I still have not figured out how to re-create it, I did make this great recipe.
 The tofu is super flavorful, so I have included a 'recipe' for simple stir fried veggies. They taste great over rice or noodles, and really balance the meal.

 Baked tofu:
16 oz package firm tofu, drained and pressed
1/3 cup soy sauce
1/2 cup water
2 Tablespoons lemon juice
2 Tablepoons toasted sesame oil

 Slice the tofu into 1/4-1/2 inch slices, and press again. While it is pressing, mix all of the other ingredients together in a shallow baking dish. Place the tofu slices into the sauce, cover and refrigerate for 3-12 hours turning once.

 Preheat the over to 375 F. Remove the tofu slices to a lightly oiled baking sheet. Cook in the oven into firm and golden- about 45 minutes- flip twice.

 Stir-fried veggies:
1 1/2 cups matchsticked veggies of your choice (I use a mix of broccoli, carrots, sweet pepper, zucchini, bok choy, and onion)

 Heat about 1 tablspoon veggie oil in a pan over high heat. Pour in the veggies. Cook and stir over high heat until crisp-tender. Becuase stir frying is done over such high heat, be careful NOT to burn the veggies! You just want them to be slightly soft. Serve over rice or noodles.

 Anyone want to help me with that other tofu recipe? It was served over yakisoba noodles and vegetables. It seemed to be a medium-soft tofu, lightly breaded with a sweet crispy coating and lightly fried. It was very lightly cooked, with a delicious sweet taste in it. Any ideas?
16  MORE ART, LESS CRAFT / More Art, Less Craft: Discussion and Questions / Polaroid Camera troubleshooting on: November 28, 2006 03:41:36 PM
 I searched a million sites for almost an hour, and I can't figure out what's up.
 I bought a polaroid camera from the thrift store (it's old), and I boguht film for it. I put the film in, and it wound right, but the pictures come out grey. Did I load it wrong, or is my camera dead? Hopefully not becuase film is $15 for 10 exposures *dies  Lips sealed*

 Edit: After a mniute the picture turned black with a weird orange... blob on the bottom.
17  KNITTING / Knitalongs / Holiday/Christmas gift knitalong? on: November 25, 2006 08:15:44 PM
 I for one am knitting many of my gifts for Christmas. It is pretty affordable, and unlike clothes sewing, I can usually find a pattern for everyone.
 I am making two pairs of socks, three headbands, and some scarves. Not too much  Cheesy
 Would anyone like to join?
18  KNITTING / Knitting: Discussion and Questions / Blocking Help on: November 23, 2006 11:27:18 PM
 I have read a lot of articles and tips on blocking, but I need some help for a specific project.
 I knit a lacy, cabled sock in wool/nylon blend. I am wondering, first off, my stitches are a little uneven and everything, will blocking signifigantly help this?
 Second, The actual foot of the sock seems a bit... saggy?? Can I block it to where it is a tighter, formed fit? It hangs a little more than I would like, so I am hoping it works.
 Another thing, I don't have a sock form, and I really don't want to make one. Can I just pin it to the dimensions I want, or is a form necessary?
 Sorry for all the questions. I have done blocking before, but never on a sock   Tongue
19  COOKING / Vegetarian / Vegan / Vegan Rye Bread on: November 19, 2006 04:52:58 PM
 I made my very first loaf of Rye Bread today and I love it! The recipe is from an Encyclopedia of Baking.
 I have been trying to make all of my baked goods Vegan, and they actually have been coming out much superior, imo.

 3 cups Whole-wheat flour

 2 cups Rye flour

 1 cup unbleached, enriched flour

 1 1/2 teaspoons salt

 2 Tablespoons caraway seeds

 2 cups warm water

 2 teaspoon active dry yeast

 2 Tablespoons molasses*

 1. Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds, and add the rest to the bowl.

 2. Put HALF of the water in a bowl with the yeast, let sit until frothy.

 3. Mix yeast mixture and molasses into the flour mixture. I used my hands to mix until it was shaggy.

 4. Knead for five minutes or so until it is smooth and elastic. It is a heavy bread so the texture will be slightly grainy.  Let rise until doubled.

 5. Divide dough into two pieces and roll into two 9 inch logs with slightly flattened tops. Place on a greased baking sheet or stone. Brush lightly with water and sprinkle with the remaining caraway.

6. Cover and let rise until well-risen (app. 40 minutes) Place in a preheated 450 degree oven and bake for 30 minutes until they sounds hollow.

* I used unsulphured, organic black-strap molasses. You probably could use regular molasses, but the flavor might be slightly different.

20  CLOTHING / Clothing: Discussion and Questions / Puffy jacket lining on: November 19, 2006 03:25:53 PM
 I bought the prettiest plaid flannel yesterday, with the intention of making a slightly puffy lumberjack style coat. You know, the ones that are usually red and black checkers with a ling zipper and a hood? Anyway, I have been thinking about the project a lot lately, and I am am a little unsure about one thing. I want to make it have a tiny bit of a puffy look to it (nothing huge and lame looking), but I'm not sure what to use. One of my ideas was fusible fleece, but I don't know if that would hold up well? My mom has used it before in non-apparel items, but I don't know. Should I make two linings and make one of normal fleece? I saw a few of these style of jackets in the clothing boards a while back, but I am unable to find them to see what was used. Thanks for anyone who can help me Smiley
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